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Whenever I see a recipe that involves "spicy" spices, I usually add them
"to taste"; that is, I add as much as I think I can stand.  So instead of
following the amounts of spices given in a recipe, add a little bit and
taste to see if you think it needs more spiciness.  Or you could simply
not add any of the spicy ingredients.  The cuisines of most regions, even
those considered "spicy food" usually use many different key spices and
herbs, many of which are not hot.  These can be used to add "ethnic"
flavor to a dish reminiscent of whatever cuisine you are replicating
without making it spicy.